Quinoa Tabbouleh

This was my first experience making tabbouleh, and it came out great. I don't usually love tabbouleh, and I think using quinoa instead of the more traditional bulgur wheat is what makes this salad better than the usual, at least for my taste buds. This accompanied Asa's falafel, which was amazing.


[Serves 4-5 people.]
Ingredients
2 Tbsps oil
1-2 tsps ground cumin
1-2 tsps ground coriander
1 cup quinoa (I used red quinoa)
2 cups broth (or 2 cups water + 1 bouillon cube)

1 large carrot, grated
1-2 handfuls parsley, chopped
1 large cucumber, diced
2-3 tomatoes, diced
1 green onion, chopped fine
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Directions
Heat oil in a cast iron skillet. When oil is very hot, toss in cumin and coriander and stir rapidly with a wooden spoon until the spices are dissolved into the oil. Toss on (thoroughly rinsed) quinoa and roast for 4-5 minutes.

Meanwhile, dissolve bouillon cube in the water (or set broth to boil) in a saucepan. Add in quinoa, cover, and simmer for about 15 minutes, until all the water is absorbed into the quinoa. Put the quinoa into the fridge to let it cool.

Meanwhile, combine all the other ingredients in a salad bowl. Throw in cooled quinoa. Toss together and serve.